Human Foods And Their Nutritive Value
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33. The starch grains are circular bodies, concave, with slight markings in the form of concentric rings. When the proteid matter of bread is extracted with alcohol and the starch grains are examined, it will be seen that some of them are partially ruptured, hke those in popped corn, while others have been slightly acted upon or eaten away by the organized ferments, the surface of the starch grains being pitted, as shown in the illustration. The, joint action of heat and ferments on the starch ...grains changes them physically so they may more readily undergo digestion. The brown coating or crust formed upon the surface of bread is mainly dextrine, produced by the action of heat on the starch. Dextrine is a soluble car- bohydrate, having the same general composition as starch, but differing from it in physical properties and ease of digestion.
179. Production of Acids in Bread Making. — Wheat bread made with yeast gives an acid reaction. The acid is produced from the carbohydrates by ferment action.
What to read after Human Foods And Their Nutritive Value?
You can find similar books in the "Read Also" column, or choose other free books by Snyder, Harry, 1867-1927 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
33. The starch grains are circular bodies, concave, with slight markings in the form of concentric rings. When the proteid matter of bread is extracted with alcohol and the starch grains are examined, it will be seen that some of them are partially ruptured, hke those in popped corn, while others have been slightly acted upon or eaten away by the organized ferments, the surface of the starch grains being pitted, as shown in the illustration. The, joint action of heat and ferments on the starch ...grains changes them physically so they may more readily undergo digestion. The brown coating or crust formed upon the surface of bread is mainly dextrine, produced by the action of heat on the starch. Dextrine is a soluble car- bohydrate, having the same general composition as starch, but differing from it in physical properties and ease of digestion.
179. Production of Acids in Bread Making. — Wheat bread made with yeast gives an acid reaction. The acid is produced from the carbohydrates by ferment action.
What to read after Human Foods And Their Nutritive Value?
You can find similar books in the "Read Also" column, or choose other free books by Snyder, Harry, 1867-1927 to read onlineMoreLess
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